) Pig ears (left) with Jellyfish (right) | |
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | China |
| Main ingredients | offal |
| |
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| Lou mei | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 滷味/鹵味 | ||||||||||||||||||
| Simplified Chinese | 卤味 | ||||||||||||||||||
| Hanyu Pinyin | lǔwèi | ||||||||||||||||||
| Cantonese Yale | lóuh méi | ||||||||||||||||||
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Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (滷水; lóuh séui or 滷汁; lóuh jāp). The dish is known as lu wei in Taiwan.
Lou mei can be made from meat, offal, and other off cuts. The most common varieties are beef, pork, duck and chicken. Lou mei originates in Southern China, is a core part of Hokkien and Teochew cuisine, and is widely available in China and Taiwan with many regional varieties. Selections vary greatly among overseas Chinatowns often depending on the immigrant mix.
Lou mei can be served cold or hot. Cold lou mei is often served with a side of hot braising liquid for immediate mixing. Hot lou mei is often served directly from the pot of braising liquid.
Varieties
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Common varieties include:
- Chinese stewed chicken (滷雞)
- Chinese stewed duck (滷鴨)
- Duck/goose meat (鴨片/鵝片)
- Chicken wings (雞翼)
- Duck flippers (鴨掌)
- Chicken claw (雞爪)
- Tofu (豆腐)
- Pig's ear (豬耳)
- Steamed fish intestines (蒸魚腸)
- Stir-fried fish intestines (炒魚腸)
- Beef entrails (牛雜)
- Beef brisket (牛腩)
- Duck gizzard (鴨胗)
- Pig tongue (豬脷)
- pork hock (豬脚)
- Pig's blood (豬血糕)
- spiced corned egg (滷蛋)
- Kelp (海帶)
See also
- Phá lấu
- Sekba